MEXICO Guadelupe Zaju
Praline / Raisin Mandarin/ Brown Sugar/ complex



Mexico  Guadelupe Zaju

Coffee first arrived in Mexico in the late 1700s, introduced by Spanish settlers. These days the country produces a significant amount of coffee, though its place as a producer of coffee on a global scale has been significantly diminished due to the entry of untraditional Arabica producers on the scene and, in particular, due to crop losses due to coffee leaf rust. Although the country is one of the foremost exporters of certified coffee (both organic and fair trade), the specialty market for quality is yet to make significant inroads here. This is not because Mexico lacks potential for producing quality lots: the country boasts a huge number of growing regions with agreeable altitudes and climates, as well as hundreds of thousands of experienced, well-established small-scale farmers. With more than 600 thousand hectares in 12 states under primarily Arabica coffee production, Mexico has great untapped potential for the production of specialty lots.

The story of Guadalupe Zaju is the story of a coffee lover passionate about what he does. Passion has led him to forget budgets when trying to produce a great coffee, and Teddy will continue to take every step possible to ensure that coffee from his farm is the absolute best in the region.

The Mexico Finca Guadalupe Zaju micro hails from the highest reaches of the farm, which is actually three farms combined into one, under the name of Guadalupe Zaju.

The Caturra and Hybrids varietals on the farm are selectively hand harvested and sorted, again, when it is delivered to the farm’s mill.

Coffee is pulped using a Pinhalense ecopulper, purchased in 2009, which separates ripe and underripe/underweight cherries again, along with removing any debris remaining with the cherries.

This pulper uses one cubic meter of water to process up to 20 tonnes! This is a huge water saving and contributes greatly towards limiting the farm’s environmental footprint.

After pulping, coffee is sorted by density and delivered to separate tanks to ferment between 15 to 40 hours, depending on the weather at the time.

The coffee’s ‘readiness’ to be washed is done using the traditional method of ‘prueba de Palo’ (stick test), where the coffee is stirred with a long pole to see if it is the right consistency to be washed. The farm has experimented with temperature gauges, but the workers find that these traditional methods are equally as accurate in determining fermentation levels.

After fermentation, the coffee is delivered to a demucilager to remove any last traces of mucilage, again helping the farm save water and limit waste.


Origin: Mexico

Region / Farm: Soconusco, Chiapas / Teddy Esteve & family

Variety : Caturra, Hybrids

Altitude: 1200-1400 m

Process: Fully Washed

Roast: Omniroast/ suitable for filter and espresso

In The Cup: Praline, Raisin, Mandarin,  Brown Sugar,  long lasting complex   aftertaste, creamy body


Additional information

Weight N/A
Bag size

250 g, 500 g, 1 kg


Cafetiere, Espresso, Filter, Whole beans


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Praline / Raisin Mandarin/ Brown Sugar/ complex

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